Corn and Broccoli Rice Casserole

Ingredients

Butter

2 tablespoons, melted (for breadcrumb topping)

Breadcrumbs

1 cup

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Garlic powder

1 teaspoon

Onion

1 medium, finely chopped

Mayonnaise

1/2 cup

Sour cream

1/2 cup

Cheddar cheese

1 1/2 cups, shredded

Frozen corn

1 cup

Broccoli florets

2 cups, steamed until tender

White rice

2 cups, cooked

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the white rice according to the package instructions. Once cooked, fluff with a fork and set aside.
3. Steam the broccoli florets until they are tender, approximately 4-5 minutes. Drain and set aside to cool slightly.
4. In a large mixing bowl, combine the cooked rice, steamed broccoli, frozen corn, shredded cheddar cheese, sour cream, mayonnaise, chopped onion, garlic powder, salt, and pepper. Stir until everything is well combined.
5. Transfer the mixture into a greased 9x13-inch casserole dish, spreading it evenly.
6. In a separate small bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are well-coated. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
7. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the breadcrumb topping is golden brown.
8. Remove from the oven and let cool for a few minutes before serving. Enjoy it hot as a delicious side dish!